Pages

You have probably noticed that I am a bit of a shrimp fanatic and I am constantly on the lookout for new ways to enjoy shrimp. A while ago I came across a recipe for shrimp bisque on Kalofagas (originally from the Toronto Star by Marion Kane) that sounded like it might just be the ultimate shrimp dish. This soup uses shrimp in no less than 4 different ways. The shells are simmered in the broth to release their flavour, the body of the soup contains pureed shrimp, chopped shrimp and whole shrimp for garnish. I looked at a few recipes for shrimp bisque and I ended up choosing this one because I like the fact that the shrimp were sauteed in butter and then the pan was deglazed with wine to pick up the extra shrimp flavour. The recipe looks a bit long but don't let that intimidate you as the results are well worth he effort! The shrimp bisque was amazing! It was nice and thick and rich and creamy and full of shrimp flavour. I really enjoyed the texture that the pureed shrimp added to the soup and the every spoonful was filled with juicy succulent chunks of shrimp that were burst in your mouth good.

Shrimp Bisque

A decadently smooth and creamy shrimp bisque filled with chunks of succulent shrimp.

My father is a shrimp fanatic, sometimes I don't know why he even eats other things at all. I love shrimp bisque and I am sure he would love this too, I will be passing this recipe along. Looks beautiful

That looks amazing, I am a fanatic for seafood dishes, or dishes that contain selfish like prawns, crabs etc.. the colours here are amazing like a sun shining on a beach, and a couple of overdone British tourists lol...I loved it well done thanks for sharing the recipe

Kevin you have got to stop! I am starting to dream of your food and not only at night. I adore shrimp and this looks and sounds fantastic! But sadly I have no luck either finding or ordering at any fishmonger fresh shrimp in Nantes. I guess I will have to start begging at restaurants.

I had shrimp bisque at one of our local restaurants, it was so rich and creamy and I loved it. Yours Kevin looks equally as good if not more so. Will have to give this recipe a try as both my DH and I are seafood lovers.Wonderful pics as usual.

hi Kevintried this recipe yesterday and after spending one to two hours in the kitchen the result was a little disappointing. It tasted like a normal tomato soup. :(Next time i'll skip the parts with the shrimp shells and the rice cause there was no shrimp flavour in the bisque and it was thick enough before ive put in the rice...regards fabi

I haven't tried the recipe yet, but I have no doubt that it is good: Back in the early '90's I had a little seafood restaurant on the New Jersey shore (Beach Haven), and it always annoyed me when I had to discard the shells from shrimp I peeled for other dishes. I came up with a bisque that used the flavor from simmering the shells, at the rate of a gallon of water to the shells from 5 pounds of shrimp. The flavor was so intense that no additional shrimp was needed, except for texture and as a garnish.

To keep the dish a bit more healthful, I would let the broth cool and then add powdered milk and butter, rather than cream. Don't turn up your nose until you try it. My customers raved about it and had no idea that, in a way, it was flavored with garbage!

Anonymous: There are no duplicates in the recipe. Any ingredient that is in the recipe twice is used in two different locations in the recipe. I like to list the ingredients in the order that you get to them in the recipe so that you can go down through them one at a time as you follow the instructions.

Have made this twice in the last 2 weeks - once a "dry run" and the comment was that it was a bit "boozy"; however, the 2nd time I made it I cut down the 2nd addition of sherry and brandy. Still delicious but will stick with the way the recipe was originally submitted and add the sherry and brandy as it made it much richer. Prepped the veggies 2 days before, made the soup the day before and had fabulous leftovers the day after. A definite keeper. Thank you

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.